No Bake Pumpkin Cheesecake Recipe

Hey, picture this: It’s fall (or honestly, any time you’re feeling pumpkin-y), you’re dying for that creamy, spiced cheesecake vibe, but the thought of turning on the oven makes you want to cry. No-bake pumpkin cheesecake to the rescue! This bad boy is creamy, dreamy, and stupidly easy. We’re talking pure fall comfort in a slice, without the sweat. Grab your mixing bowl—let’s make magic happen.

Why This Recipe is Awesome

Listen, we’ve all had those “baked” cheesecakes that crack, take forever, and leave you stressing about water baths. This no-bake pumpkin cheesecake? Zero oven drama. It’s ridiculously forgiving—even if you’re not a pro baker, you’ll nail it. The texture is light and mousse-like thanks to whipped cream folded in, but still rich from cream cheese and pumpkin. Plus, that cozy pumpkin spice hits just right—think pumpkin pie met cheesecake and they fell in love. Make it ahead (it needs chill time anyway), and boom: instant crowd-pleaser for holidays, potlucks, or just treating yourself because you deserve it. Honestly, it’s so good I almost feel guilty sharing it… almost.

Ingredients You’ll Need

For the crust (because a sad crust ruins everything):

• About 1.5–2 cups graham cracker crumbs (or gingersnaps if you want extra spice kick—highly recommend!)
• 1/2 cup melted butter (salted or unsalted, your call)
• 2–3 tablespoons sugar (optional, but it helps bind)

For the creamy pumpkin filling:

• 16 oz (two 8-oz blocks) full-fat cream cheese, softened to room temp (don’t skip this or it’ll be lumpy—patience, friend)
• 1 cup canned pumpkin puree (pure pumpkin, NOT pie filling—big difference!)
• 3/4–1 cup powdered sugar (adjust to your sweetness level)
• 1/4 cup brown sugar (packed, for that caramel-y depth)
• 2 teaspoons pumpkin pie spice (or DIY with cinnamon, ginger, nutmeg, cloves)
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold (this is what makes it fluffy—don’t sub milk!)

Optional toppings: Extra whipped cream, a sprinkle of cinnamon, crushed nuts, or graham crumbs for crunch.

See? Nothing fancy, nothing you can’t grab at the store. Total win.

Step-by-Step Instructions

1. Make the crust first — Mix your graham cracker (or gingersnap) crumbs with melted butter and sugar in a bowl until it looks like wet sand. Press it firmly into a 9-inch springform pan (or pie dish if that’s what you’ve got). Use the bottom of a glass to really pack it down. Pop it in the fridge while you work on the filling.
2. Whip the cream — In a chilled bowl, beat the cold heavy cream with a mixer until stiff peaks form (about 2–3 minutes). Don’t overdo it or it’ll turn to butter—been there, cried over that. Set aside.
3. Beat the cheesy base — In a large bowl, beat the softened cream cheese until smooth and creamy (1–2 minutes). Add powdered sugar, brown sugar, pumpkin puree, pumpkin pie spice, and vanilla. Mix until everything’s silky and no lumps remain. Taste it—add more spice or sugar if needed.
4. Fold in the magic — Gently fold the whipped cream into the pumpkin mixture with a spatula. Take your time—fold, don’t stir aggressively, or you’ll deflate that fluffiness. You want it light and airy.
5. Assemble and chill — Spoon the filling over your chilled crust. Smooth the top with a spatula (or make swirls for fun). Cover and refrigerate for at least 4 hours, but overnight is best—let those flavors marry and the whole thing set properly.
6. Serve it up — Run a knife around the edge, release the springform if using, slice, and top with whipped cream or whatever makes you happy. Boom—dessert glory.

Common Mistakes to Avoid

• Using cold cream cheese — Rookie move. It stays lumpy forever. Let it sit out for an hour or so—soft is key.
• Grabbing pumpkin pie filling instead of puree — Pie filling has sugar and spices already; it’ll make your cheesecake way too sweet and weird-textured. Read the label!
• Skipping the chill time — I get it, you want to eat it NOW. But if you slice too early, it’s a soupy mess. Patience = perfect slices.
• Overmixing the whipped cream fold — Be gentle! Aggressive stirring kills the air bubbles that make it light.
• Forgetting to press the crust hard — Loose crust = cheesecake avalanche when slicing. Press like you mean it.

Alternatives & Substitutions

Gluten-free? Swap graham crackers for gluten-free ones or use crushed nuts for the crust—almonds or pecans work great. Dairy-free? There are vegan cream cheeses and coconut whipped cream now—I’ve tried ’em, they work okay, but full-fat dairy is king for creaminess IMO.

No heavy cream? Some folks use Cool Whip or thawed whipped topping instead—it’s easier, no whipping needed, just fold it in. Less “from-scratch” feel, but still delicious and foolproof.

Pumpkin pie spice missing? Mix 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + pinch cloves. Tastes the same.

Want it lighter? Reduce sugar a bit or use low-fat cream cheese (texture suffers slightly, but it’s doable). For extra flair, add a layer of caramel or chocolate drizzle on top—because why not?

FAQ’s

Can I make this ahead of time?

Absolutely—in fact, you should. Make it 1–2 days ahead; it gets better as it chills. Just keep it covered in the fridge.

How long does no-bake pumpkin cheesecake last?

About 4–5 days in the fridge. After that, the crust might get soggy. Freeze slices for up to a month if you want to hoard it (no judgment).

Do I really need full-fat cream cheese?

Yes, please. Low-fat makes it runny and less rich. Treat yourself—this is dessert!

Can I use fresh pumpkin instead of canned?

Sure, but roast and puree it yourself, then drain excess water. Canned is easier and consistent—stick with it unless you’re feeling extra.

Why is my filling not setting?

Probably didn’t chill long enough or the whipped cream wasn’t stiff enough. Give it overnight next time. Or add a tiny bit of gelatin if you’re desperate (but usually not needed).

Is this gluten-free friendly?

With GF graham crackers or a nut crust—yep! Double-check labels.

Can I freeze the whole thing?

Slice first, wrap well, freeze up to 2 months. Thaw in fridge overnight. Tastes great straight from the freezer, too, if you’re impatient.

Related Recipe:

• Ice Cream Loaf Cake Recipe
• Apple Cake Recipe
• Decadent Dark Chocolate Peanut Butter Cake Recipe

Final Thoughts

There you have it—your new go-to no-bake pumpkin cheesecake that’s basically fall in dessert form. No oven, minimal effort, maximum yum. Whip this up next time you need to impress without the stress, or just because pumpkin season is basically a holiday around here.

Now go raid your pantry, make this bad boy, and pat yourself on the back. You’ve earned every creamy, spiced bite. Tag a friend who needs this in their life—or better yet, make two and keep one for “emergencies.” Enjoy, my fellow lazy-but-delicious dessert lover! 🍁